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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Fish Soup
In the coastal areas of Basilicata, the varied ...
 
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Behind the scenes in Lidia's Kitchen

 
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Baking radicchio
Although it is great in a salad-sweet and bitter at the same time-in the cold winter months, radicchio...
 
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Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend." This international conference on food, attended by...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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February 4, 2014
Baking radicchio

Although it is great in a salad-sweet and bitter at the same time-in the cold winter months, radicchio trevisano I like it better cooked, because of its resilient texture. Radicchio makes a great risotto and a great sauce for pasta and gives a distinctive flavoring, but I also enjoy it when baked or braised. I enjoy baked radicchio in savoring its taste and texture; sweet, bitter, and crunchy. When buying radicchio to bake with, look for the long thin radicchio trevisano or spadone. The small round heads most often found in the supermarket or the kind with long but wide leaves (resembling purple romaine lettuce) are great when tossed in a salad. Serve as an antipasto or a vegetable course.